Varieties grown: Leonardo, Bel Fiore, Indigo

Radicchio is a chicory, related to escarole and lettuce. There are many different types out there; we grow tight-headed types that almost look like cabbage or iceberg lettuce. Radicchio has a bitter flavor that can be tempered by cooking; it is an Italian vegetable and there are many traditional recipes in which it shines. If you are initially offput by its intense flavor, we urge you to try it in different preparations.

How to use it:

• Cut in half and grilled, then drizzled with balsamic reduction or a creamy dressing

• Sauteed with olive oil and garlic, then served on top of pasta, risotto, or tossed salads

• Sliced thinly, then mixed with lettuce and other greens for a spring salad; especially good with sweet onions, olives, and vinaigrette

• Sauteed or oven-roasted with other Italian vegetables, like zucchini and peppers

• Braised with onions, olive oil, and white wine

How to store it: In the refrigerator, inside a non-breathable container (plastic bag, glass or plastic storage tub, etc.).